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Fried Nutella "Ravioli"

I went through two jars of Nutella over the last three weeks. I was trying to devise a somewhat unique dessert using Nutella. Funny thing is, none of that Nutella actually went into a dessert. It all got spooned into mouths or slathered on toast. I suppose just having it around was inspiration enough. Evil, tempting, beckoning inspiration. Oh yeah. It reached out and tried to stop me every time I walked past the pantry. Occasionally I'd skirt by with a quick hip twist...or a silent tip-toe...or an exaggerated cartoon-spy-high-knee-step-forward-head-bob. You know? But usually it would snag the hem of my shirt just before I made it safely by. And then, before I knew it, there was a spoon in my hand. I'd almost resigned myself to the fact that inspiration was just not going to strike. Until it suddenly did.

This dessert is best made for a small gathering. You want the fried ravioli to be warm when you eat them. Plus, after about six of them have taken their dips in the oil, you don't want any others sharing that sizzling tub. Any stray nuts in the breading that have escaped will have turned too dark and the oil will start to taste bad. So. A romantic dessert for two...or three?...totally worth the effort!

Begin by laying 6 wontons wrappers on your work surface, floury side down. Place ~1 Tbs. Nutella in the center of each piece of wrapper.

Beat together your eggs and water (in a large, shallow bowl); brush the open space around the rim of the wrapper with the eggwash, then place another wrapper on top, flour side up. Gently press the wrapper into place, lightly squeezing out any air bubbles so that the two sides are sealed together.

Place the hazelnuts in the bowl of a food processor. Add breadcrumbs and process until fine. Dump breading out into a large, shallow bowl.

Line a sheet tray with parchment or foil (sprayed w/ pan spray). Use the rest of the egg wash to, one at a time, dip each "ravioli" in. Shake to remove any excess, then dip in breading mixture to coat. Turning and pressing to make sure no empty spaces are left. Transfer each the prepared sheet tray.

Freeze for at least one hour, or up to overnight.

Just before you are ready to serve, heat coconut oil (or your choice) ~1" deep, in a deep-sided pan until it begins to shimmer. I didn't check the temperature, but I'm guessing it was around 325°-350° F. Set up a wire rack over a sheet tray. Carefully lower one ravioli at a time into the hot oil. Fry until crisp and just turning golden and flipping if necessary, ~2-3 minutes total. Remove to wire rack and repeat until all of the ravioli are fried.

They are definitely best served warm. Hot and toasty on the outside...and when you bite in, the warm Nutella in the center coats your tongue and threatens to dribble down your chin. A few little bites of bliss!

I served mine with a quick raspberry sauce. Simply spoon out a couple big globs of raspberry jam into a small saucepan and add in about a tablespoon of water. Bring it to a quick simmer and let it thicken up a bit. Pass it through a strainer to remove the seeds et voilá! It adds a burst of fruity tang for a pleasant contrast.

Michiana-based food writer with a fondness for garlic, freshly baked bread, stinky cheese, dark beer, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.

62 comments

World Nutella Day is coming up February 5th. I have been looking for that something special. I can imagine these delectable nuggets floating in a raspberry sauce...sigh.Good thinking Heather!!!!!!!!!!!!

Believe it or not, I have had Nutella ravioli before, just not with the hazelnut coating. Ingenious addition! I recently spotted a two pack of the large size jars of Nutella recently on sale and it took all of my willpower to walk away! Now I may have to go back!!!

I received this through the feeds and it really looks like it is going to make me gain weight just by looking at it... but it looks sooo good! I would create a chocolate sauce, instead of using nutella, but it is surely worth a try.

Well, I've always known this, but I must say it --- you're a genius! What a brilliant idea. I think this would be perfect to take to parties/gatherings. Adorable. I love Nutella too. I stand in the kitchen eating it straight from the jar as well.

This is worth sharing and making again and again! I've seen a lot of great recipes lately, but this has to be my favorite! What a brilliant idea. I hope you are having a good weekend with friends and family. Thank you for sharing your sweet treat with me tonight! Many blessings in the week to come.

I'm almost speechless Heather! How insanely delicious! You embraced the challenge and came up with something so unique. The nuts on the outside and the dipping sauce are nice touches. I love them! Thanks for entering!

OMG - these look heavenly - love that you totally 'gilded the lilly" with the nut coating and raspberry sauce - yum :-)I love you to link these up to this week's Make it with ... Mondays, since our special ingredient this week is Nutella.Sue :-)

Ohh wow. I think I found one of the recipes I am going to be making to use up some of the nutbutters I made! I feel like this would be a really sassy way to follow a great Valentines dinner! What a great concept! Good luck in the contest!!!

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